Spaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto
Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip
Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.
We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.
Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.
Joyeux Anniversaire Julia Child! Today would have been Julia’s 109th birthday. It has been an honor, a passion, and a tradition to celebrate her birthday on Taste With The Eyes for the past several years.
This year, let’s travel back in time to Cambridge, Massachusetts where I imagine dinner at the kitchen table of Paul and Julia Child as they enjoy a light supper together on a hot August night.
“An excellent light supper need be no more than a good soup, a salad, cheese and fruit. And combined according to your own taste, a good homemade soup in these days of the can opener is almost a unique and always a satisfying experience,” says Julia Child in Mastering the Art of French Cooking Volume One, Fortieth Anniversary Edition published by Alfred A. Knopf 2006.
Tonight’s light supper begins with Vichyssoise, a Cold Leek and Potato Soup, where surprisingly simple ingredients yield a soup with an elegant texture and captivating complex flavors.
Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt
Dessert: High on the Cob
Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache
James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.
The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”
For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles
The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!
My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.
Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.
Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”